This can be served hot or cold and makes four servings.
3 pounds of asparagus, snap off the rough ends
1 1/2 lemons, sliced in half
4 1/2 cloves of garlic slightly crushed
1 tsp salt
1 1/2 tsp of chopped, fresh rosemary
1 1/2 tbsp olive oil
3/4 tsp pepper
1) In a large Ziploc bag, place the garlic, salt, rosemary, pepper.
2) Shake well.
3) Add the olive oil, lemons, and asparagus. Shake well to coat the spears, then place in the refrigerator to marinade for 1–6 hours.
4) Grill for 10 minutes, turning them until the spears turn brown.